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Pasta with Pangasius Fillet

On days like these I'm so happy that I have some left over pasta stored in my freezer! The train was delayed with a whole hour! So I was home very late and just didn't feel like cooking. So I got my leftover pasta from last Friday out of the freezer and warmed it up. Delicious! Decided to serve it with two small slices of spelt bread topped with leftover arugula pesto. And since I didn't post the recipe for the pasta last Friday because I was busy working on the E-Book which is released I will post it today!

English recipe:

Duration: 15 minutes

The ingredients:

75 to 100 g gluten free pasta

1 pangasius fillet

1 garlic clove

2 carrots

1/2 zucchini

1 onion

1 red paprika

1 can diced tomatoes (400 g)

1 tbs dried oregano

Salt & Pepper

Olive oil

What you do:

Cook pasta as directed on the package.

Cut the carrots into thin slices, heat a tablespoon of olive oil with the crushed garlic clove in a sauté pan and sauté the carrots. Meanwhile, cut the rest of the vegetables. First add the zucchini and onion. After a few minutes add the paprika. When all the vegetables are soft add the diced tomatoes with the oregano. Season with salt and pepper. Bring the sauce to a boil.

Meanwhile, cut the fish into bit-size pieces. Put the fish in the pan with the sauce, lower the heat and cook the fish with the lid on (takes about 5 minutes).

Serve with grated cheese on top and the optional 2 slices of bread with pesto.

Enjoy!

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